Keto Cheeseburger Soup – Cozy, Creamy, and Low-Carb

If you’re craving the comfort of a juicy cheeseburger without the bun, this Keto Cheeseburger Soup hits the spot. It’s rich, creamy, and loaded with savory flavor, yet still fits a low-carb lifestyle. You get that classic burger taste—beef, cheese, onion, and a little tang—served up in a warm bowl.

It’s weeknight-friendly, easy to customize, and perfect for anyone who wants a satisfying meal without a carb crash.

What Makes This Recipe So Good

• Comfort food flavor, keto-friendly form: All the cheeseburger goodness, none of the bun.
• One-pot simplicity: Minimal cleanup, maximum payoff. Great for busy nights.
• Thick and creamy texture: The combo of heavy cream and melted cheese makes a velvety base.
• Customizable: Spice it up, add bacon, or toss in low-carb veggies like cauliflower or mushrooms.
• Meal-prep ready: Stores and reheats well, so it’s perfect for lunches and leftovers.

What You’ll Need

• 1 pound ground beef (80/20 or 85/15 works well)
• 2 tablespoons butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 stalk celery, finely diced (optional for extra flavor)
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon dried mustard (or 1 teaspoon Dijon)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional for heat)
• 4 cups beef broth (low-sodium if possible)
• 4 ounces cream cheese, softened and cut into cubes
• 1 cup heavy cream
• 2 cups shredded cheddar cheese (sharp cheddar gives great flavor)
• 1 tablespoon Worcestershire sauce (check carbs; optional)
• Salt and black pepper, to taste
• Optional add-ins: 2 cups small cauliflower florets, 4 slices cooked bacon (crumbled), sliced dill pickles, chopped green onions

Instructions

1. Brown the beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned and crumbled. Season lightly with salt and pepper.

   Drain excess grease if needed, leaving about a tablespoon for flavor.

2. Sauté aromatics: Add the butter, onion, celery (if using), and garlic to the pot. Cook 3–4 minutes, stirring, until the onion softens and turns translucent.
3. Add seasonings: Stir in smoked paprika, dried mustard, garlic powder, onion powder, and red pepper flakes. Cook 30 seconds until fragrant.
4. Deglaze and simmer: Pour in the beef broth and Worcestershire sauce.

   Scrape up any browned bits from the bottom of the pot. If using cauliflower, add it now. Bring to a gentle boil, then reduce heat and simmer 8–10 minutes until cauliflower is tender.

5. Melt the cream cheese: Reduce heat to low.

   Stir in the cream cheese cubes until smooth and fully melted. This helps thicken the soup and creates a creamy base.

6. Add heavy cream: Pour in the heavy cream and stir. Keep the heat low to prevent curdling.

   Do not let the soup boil once the dairy is added.

7. Cheese time: Gradually add the shredded cheddar a handful at a time, stirring constantly until melted and smooth before adding more. This prevents clumping and graininess.
8. Adjust seasoning: Taste and season with additional salt and pepper. If you like a tangy burger vibe, add a splash of pickle juice and stir.
9. Finish and serve: Ladle into bowls and top with crumbled bacon, sliced pickles, and green onions, if desired.

   Serve hot.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days. The soup will thicken as it chills. Thin with a splash of broth or cream when reheating.
• Freezer: You can freeze it for up to 2 months, but dairy-based soups can separate.

  If freezing, cool completely, freeze in portioned containers, and reheat gently while whisking to re-emulsify.

• Reheating: Warm over low heat on the stove, stirring often. Avoid boiling to keep the cheese from becoming grainy.

Benefits of This Recipe

• Low in carbs: Designed to fit a ketogenic or low-carb way of eating.
• High in satisfaction: Protein, fat, and rich flavor make it filling without needing bread or pasta.
• Family-friendly flavors: Even non-keto eaters love the cheeseburger taste.
• Flexible for macros: Easy to tweak the fat and protein content to fit your goals.
• Great for batch cooking: Make once, enjoy for days.

Pitfalls to Watch Out For

• Boiling after adding dairy: High heat can cause the cheese and cream to split. Keep the heat low.
• Adding cheese too fast: Dumping it in all at once can lead to clumps.

  Add gradually and stir well.

• Using pre-shredded cheese: It can contain anti-caking agents that affect melting. Freshly shredded melts smoother.
• Over-salting early: Cheese and broth add salt. Taste at the end before adding more.
• Skipping the aromatics: Onion, garlic, and celery deepen the flavor.

  Keep them small to stay low-carb.

Recipe Variations

• Bacon Double Cheeseburger Soup: Stir in crispy bacon pieces and top with extra cheddar.
• Mushroom Swiss Version: Swap cheddar for Swiss and add sautéed mushrooms. A dash of thyme is great here.
• Spicy Jalapeño Cheeseburger: Add diced jalapeños and pepper jack cheese. Finish with a swirl of hot sauce.
• Pickle Lovers’ Twist: Stir in chopped dill pickles and a spoonful of pickle juice for classic burger tang.
• Loaded Veggie: Add diced zucchini or riced cauliflower to bulk it up without many carbs.
• Turkey or Chicken Version: Use ground turkey or chicken for a lighter spin.

  Add a splash of extra fat (like a bit more butter) for richness.

FAQ

Is this soup actually keto?

Yes. The ingredients are low in carbs and high in fat and protein. If you track macros closely, double-check your broth, cheese, and any add-ins for hidden carbs.

Can I make it without cream cheese?

You can, but the soup won’t be as thick or velvety.

If skipping, simmer a bit longer to reduce, and add an extra half cup of cheddar for body.

What can I use instead of heavy cream?

Half-and-half works in a pinch, but it may be thinner and slightly higher in carbs. For the creamiest result, heavy cream is best.

How do I keep the cheese from getting grainy?

Keep the heat low, add cheese gradually, and stir constantly. Freshly shredded cheese melts smoother than pre-shredded.

Can I make this in a slow cooker?

Brown the beef and sauté aromatics on the stove first.

Transfer to the slow cooker with broth and seasonings and cook on low 3–4 hours. Stir in cream cheese, heavy cream, and cheddar in the last 30 minutes and keep the heat on low.

What toppings work well?

Crispy bacon, sliced pickles, diced tomatoes (if your carbs allow), green onions, or a drizzle of mustard add great burger vibes.

How can I make it lower in calories?

Use leaner ground meat and reduce the cheese slightly. Balance with extra low-carb veggies like cauliflower or zucchini to keep it satisfying.

Final Thoughts

Keto Cheeseburger Soup brings classic burger flavor to a cozy, spoonable bowl.

It’s easy, flexible, and crowd-pleasing, with simple ingredients that deliver big comfort. Keep the heat gentle, season to taste, and don’t be shy with the toppings. Whether you’re eating low-carb or just want a hearty, creamy soup, this one earns a spot in the weeknight rotation.